Chinese
Seared Ahi Tuna recipe with sesame crust and citrus dressing

The baked ouch tuna with fresh lime, orange juice mandarin, ginger, garlic, soybean and sesame is perfect for summer meals. This impressive restaurant in the restaurant is easy-and fast-to pull out at home!

Perfect burn tuna tuna, restaurant style

You have probably burned the tuna ohus in your favorite restaurant, but we recently discovered that it is easier than you think you do – and very quickly!

The outside is cooked and the interior is still raw, preserving the flavor and consistency of the tuna steaks. Ouch is better if served on the rare side (completely cooked, it can be dry).

We have created a dressing that explodes with fresh flavors that really complete the fish. We also use a mix of black and white sesame seeds, which makes a perfumed coating and crunch, as well as a surprising aspect.

Jumping the tuna before burning is a key dressing step that you shouldn’t jump. The sauce seasoned above the upper part of the scald tuna gives that last explosion of the flavor, but the salt below ensures that the flavors of the pop sauce. A small lime narrow offers a nice fresh acid contrast, while the sliced ​​avocado gives wealth to the dish.

Ingredients of the recipe of tuna ohi scottati

Because tuna is better rare

The ahí tuna is better enjoyed rare with a slightly fresh and tender center.

  • Rare tuna is as tender like sushi.
  • Rare tuna absorbs the tasty sauce much better than completely cooked tuna.
  • The contrast of the rare center and the uncomfortable sesame crust is delicious!
  • The well -made tuna is similar to the beef steak well done and can be hard and dry. It is also much more difficult to cut (it will break!)

Restaurants that serve raw fish must provide written advice from consumers, stating that the consumption of raw or not very cooked meats, poultry, seafood, molluscs or eggs can increase the risk of diseases of food origin. Keep the same when you do and eat a rare or raw tuna at home!

Different types of tuna

The tuna ouch is the yellow fin tuna and is the most common type you see in sushi restaurants and spots. This is what we are using in this recipe, as it is very accessible. Let’s talk about the most common types of tuna we eat.

Yellow fin tuna: The yellow caliper tuna prosperous in warmer waters, more shallow deeper tropical and subtropical. The maximum fish to about 450 pounds and the meat is very thin. In general, this is what you are buying if you are at the grocery store or the local fishmonger looking for tuna steaks.

Bigeye tuna: These fish are similar to the yellow fin. They have darker and slightly fatter meat than the yellow fins and tend to be larger. You can also use the bigeye tuna in this recipe! Both the yellow fin and the Bigeye can be called “Ahi”, a Hawaiian word used interchangeable for both species of fish.

Blue tuna: These fish prefer fresh and temperate conditions both in the Atlantic and in the Pacific Ocean. The blue tuna has a richer and more fatty taste and are more significantly expensive and rare. (Cold water = more fat stores!) Blues can exceed 1000 pounds! Apparently the appreciated blue tuna has no limits when it comes to price. At the beginning of this year, a blue tuna approximately of the size (and weight!) Of a motorcycle Sold for $ 1.3 million in a Tokyo fish market. It is no wonder, given that a small slice of sashimi can bring you back from $ 7- $ 16 depending on the cut.

Then there is the albacore tuna (firm white fish found in “solid white” tuna cans) and skipjack tuna (smaller fish with a stronger flavor, used in light canned tuna).

Where to buy the Tuna Ahi

Fortunately, you don’t have to spend a fortune in Tokyo to get your hands on the Tuna Ahi. You can find it in frozen quality food stores or on your local fishmonger. It is always sold in fillets or steaks and the flash is usually frozen before reaching the retail fish counters.

Look for the AHI tuna designated as “degree of sushi”. Although the “degree of sushi” is not an official or regulated term, it indicates that the retailer is saying that the piece of fish is safe to consume raw.

I recently had the privilege of traveling to Panama with some friends and family to experience offshore fishing for the tuna of the yellow fin. We captured our right dose of fish! Some of them were almost high like us! We brought the fillets in a fresh home on the plane, so our family was lucky enough to enjoy my fresh tuna in our home kitchen!

Inspired by the trip and the ways in which the chefs for the boat and the hotels prepared our capture, I conceived this recipe with many fresh tanks from mandarin oranges, lime, rice vinegar, garlic, ginger, soy sauce and avocado!

If you have not yet tried to prepare the ohi tuna scramble at home, you have to try our recipe!

Tuna Ahii Scotatto with seasoning

Instructions for recipes of tuna oles scotted

Keep the cold tuna in the refrigerator until you are ready to cook.

Squeeze the orange juice fresh mandarin and the pulp in a bowl, or peel and cuts, using the side of a wide knife to collect fruit and juices in a bowl. Add the garlic, the ginger, the white portion of the shallot, the soy sauce, the honey, the rice vinegar and the sesame oil. Mix well and set aside with the green parts of the chopped shallot.

On your serving plate, ventilate out of the avocado to slices and squeezes a little lime juice above the top so that they do not become brown. Put another lime wedge on the side of the plate to serve. You can do it on a family -style dish or on individual dishes as we did.

Rub the sides of the tuna fillets with oil and salt lightly slightly. Request each side with sesame seeds. Optionally, you can also cover the sides of the fillets so that they are totally covered.

Heat a cast iron or carbon steel pan up to smoke lightly and cover the pan in oil. It should be very hot. Gently place the tuna steaks in the pan, without disturbing them. Sear for 30 to 60 seconds per side (shorter for a rare tuna, longer by medium rare).

Transfer the fish to a cutting board and let it rest for 2 minutes before cutting. Use a very sharp knife to cut the corner tuna slightly in ½ -inch slices. Place the sliced ​​tuna on the sliced ​​avocado.

Pour the sauce over the tuna and cover the vegetables of the chopped shallot and a pinch of shaky salt if used. Serve immediately and squeeze the additional lime juice on the top, if desired!

Broken Ouch Tuna

We serve our tuna ohogy with a sesame crust and a vibrant dress of fresh lime, orange orange juice, ginger, garlic and soybean. This impressive restaurant style dish is easy to pull home!

Tuna AHI Tuna recipe with sesame crust and citrus dressing

Serves: 4

Instructions

  • Keep the cold tuna in the refrigerator until you are ready to cook.

  • Squeeze the orange juice fresh mandarin and the pulp in a bowl, or peel and cuts, using the side of a wide knife to collect fruit and juices in a bowl. Add the garlic, the ginger, the white portion of the shallot, the soy sauce, the honey, the rice vinegar and the sesame oil. Mix well and set aside with the green parts of the chopped shallot.

  • On your serving plate, ventilate out of the avocado to slices and squeezes a little lime juice above the top so that they do not become brown. Put another lime wedge on the side of the plate to serve. You can do it on a family -style dish or on individual dishes as we did.

  • Strumly rub the salt on both sides of the tuna fillets. Request each side with sesame seeds. Optionally, you can also cover the sides of the fillets so that they are totally covered.

  • Heat a cast iron or carbon steel pan up to smoke lightly and cover the pan in oil. It should be very hot. Gently place the tuna steaks in the pan, without disturbing them. Sear for 30 to 60 seconds per side (shorter for a rare tuna, longer by medium rare).

  • Transfer the fish to a cutting board and let it rest for 2 minutes before cutting. Use a very sharp knife to cut the corner tuna slightly in ½ -inch slices. Place the sliced ​​tuna on the sliced ​​avocado.

  • Pour the sauce over the tuna and cover the vegetables of the chopped shallot and a pinch of shaky salt if used. Serve immediately and squeeze the additional lime juice on the top, if desired!

Tips and notes:

This recipe serves 4 as an appetizer or 2 as a main course! Nutrition information is for the portion of appetizer.

Nutritional facts

Calories: 324Kcal (16%) Carbohydrates: 15G (5%) Protein: 23G (46%) Fat: 20G (31%) Saturated fat: 3G (15%) Polynsaturo fat: 5G Monolysatuine fat: 10G Trans fat: 0.01G Cholesterol: 32mg (11%) Sodium: 400mg (17%) Potassium: 583mg (17%) Fiber: 5G (20%) Sugar: 7G (8%) Vitamin A: 1969Iu (39%) Vitamin C: 20mg (24%) Soccer: 108mg (11%) Iron: 3mg (17%)

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